I did a lot of searching to find recipes that replicate what you can get from fish and chip shops back in Australia.
So, with that said, here's what I had.
Deep fryer with peanut oil
Next, the fish. The batter I used for this is pretty much exactly the same as you'd get from any take-a-way shop. (I'm a bit of a traditionalist.) I've tried beer batter and using soda water to "lighten" it up, but if I wanted to eat tempura, then I'd make tempura.
The fish doesn't come out greasy at all and I'll tell you why...when you deep fry it in a batter, the batter is what gets fried by the oil and acts like a barrier so the fish actually steams inside the batter.
Also, if you don't have self-raising flour, you can "make" it by adding 2 teaspoons of baking powder to 1 cup of plain (all purpose) flour.
Salt and Pepper
For the batter:
4 oz (110 g) self-raising flour
½ teaspoon salt
5 fl oz (150 ml) water, plus 1 scant tablespoon
Preheat the deep fryer to 375°F (190°C). Or 1/3 fill a deep saucepan with vegetable oil and place over a medium heat.
Sift the flour and salt into a mixing bowl, then gradually add the water, whisking continuously until the batter is smooth and free from lumps. Or, if you want to use a blender, add liquid, then dry ingredients and blend until smooth.
The batter is the right consistency when, if a finger is drawn across the back of a spoon coated in the batter, a sharp decisive trail is left behind.
To deep fry:
Liberally dust each fillet of fish in the prepared flour.
Lift each fillet from the flour and lower into the batter, ensuring each fillet is generously coated.
Gently lower the fish into the oil (gently to avoid any splash!).
Leave the fish to cook for 3-5 minutes depending on size.
As the fish cooks the batter will darken in colour and when each fish is nearly cooked it will rise to float on the oil's surface.
Remove the fish from the oil with the fryer basket or a slotted spoon.
Place the fish on a wire rack to drain.
Sprinkle a little salt across each fillet to soak up any excess oil.
No rise in the batter when cooked: The cooking oil wasn't hot enough
The fish cooks slowly and remains soggy: The cooking oil was not hot enough
The batter falls off when cooked: The fish was not liberally coated in flour / or the fish was pre frozen and not defrosted properly before cooking / the batter was too thin.
Too thick: Add a little water.
Too bland: Add salt, pepper or lemon juice.